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Biology of Microorganisms on Grapes, in Must and in Wine pp 209–231Cite as

Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

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While the colour of wine is important to consumers, it is the aroma and flavour of wine that have the greatest impact and potential for enjoyment. This sensory experience is usually pleasurable; however, it can at times be a less-than-pleasant surprise with off-aromas and off-flavours. Like any tantalizing recipe, the aromas and flavours of red and white wine originate from a blend of ingredients: the grape; yeast and bacterial metabolism during fermentation; wood (when used); and chemical reactions during wine maturation. This chapter covers the pivotal role that yeast and bacterial metabolism have in enhancing wine through their conversion to aroma and flavour active compounds. Considerable recent research has focused on developing microbial starter strains that can enhance desirable characters and reduce or eliminate off-flavours.

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Authors and Affiliations

  1. The Australian Wine Research Institute, Glen Osmond, P.O. Box 197, Adelaide, SA, 5064, Australia

    Eveline J. Bartowsky & Isak S. Pretorius

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  1. Eveline J. Bartowsky
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  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Bartowsky, E.J., Pretorius, I.S. (2009). Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_11

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